This is our favorite stewed cabbage recipe: the simplest way of cooking cabbage. A comforting, easy-to-make dish that can be served on its own or as a side dish.
This easy stewed cabbage dish is probably the simplest way of cooking cabbage. And it tastes absolutely amazing; you will love it!
You can also call it Varza Calita, as it is a typical vegan or fasting dish eaten in Romania all through the year; I think my grandma used to cook it at least every two weeks.
Make more delicious stews, such as Green Beans with Potatoes and Tomatoes, Polish Sauerkraut Stew, or Chicken and Leeks.
Featured comment
Angie: It turned out really appetizing. I love the colour and it tastes great too. Thanks for the share.
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Recipe ingredients
White cabbage: either regular round one or sweetheart cabbage; they both taste great. Sweetheart cabbage might cook a little faster; check about 5-10 minutes earlier. For a meaty cabbage stew, make this Ribs and Cabbage recipe.
Vegetables: onion, red bell pepper, carrots, tomato.
Spices: dried savory (or thyme), fine sea salt, and black pepper.
Other ingredients: sugar, tomato paste, sweet paprika powder, red wine vinegar, and fresh parsley.
See the recipe card for full information on ingredients and quantities.
How to make stewed cabbage?
Step #1: Quarter the cabbage, remove the core, cut it into small pieces. Chop the other vegetables.
Step #2: Saute onions. Add peppers and carrots and saute briefly.
Step #3: Add tomato, paprika, tomato paste, and sugar. Stir briefly.
Step #4: Add about ยฝ of the chopped cabbage. Cook briefly, stirring often, until the cabbage wilts.
You will have to add the cabbage in 2-3 batches (depending on the size of your pot) as there is too much of it.
Step #5: Now, you will have enough room in the pot to add the rest of the cabbage. Let it wilt.
Step #6: Cook on medium-low heat for about 30 minutes or until very tender.
Tip
Add only the recommended water โ it may seem little, but the cabbage releases liquid too. Let it stew in its own juices; a slight catch at the bottom adds flavor. Stir occasionally, but quickly, to keep the steam in.
Store and reheat
Refrigerate the stewed cabbage in the cooking pot with the lid on or in an airtight container; it will be fine for 3-4 days.
Reheat: Cabbage stew tastes even better each time you reheat it. Reheat in the pot on the stovetop, stirring often. Add a small splash of water if necessary.
How to serve?
We always have stewed cabbage as a main dish with white bread (try it with yogurt soda bread), basic polenta, or boiled potatoes.
If you wish, you can serve the cabbage as a side dish for pork neck, veal meatballs, or any other meatballs, roasted half chicken, roast duck, or goose.
Stewed Cabbage
Ingredients
- 1 white cabbage about 3.5 lbs/ 1.5 kg, Note
- 3-4 tablespoons vegetable oil
- 1 onion
- 1 large red bell pepper
- 1 large carrot
- 1 large tomato
- 2 heaped tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon granulated sugar
- 1 teaspoon dry savory
- 1-2 teaspoons red wine vinegar to taste
- 1 small bunch of parsley
- fine sea salt and ground black pepper
Instructions
- Prepare cabbage: Quarter the cabbage and remove the core. Chop the cabbage into small pieces; they don't have to be extremely fine. Set aside. Finely chop the onion. 1 white cabbage + 1 onion
- Chop the pepper, carrot, and tomato. Keep the vegetables separated; they have different cooking times.1 large red bell pepper + 1 large carrot + 1 large tomato
- Saute: Heat the oil in a large Dutch oven. Cook the onions until translucent. Add the pepper and the carrot and continue cooking for a couple of minutes. Add the tomato, tomato paste, sweet paprika, and sugar and stir for about 2 minutes.3-4 tablespoons vegetable oil + onions + peppers + carrots + tomato + 2 heaped tablespoon tomato paste + 1 teaspoon sweet paprika + 1 teaspoon granulated sugar
- Start adding the cabbage as much as it fits in the pot (2-3 batches, depending on the size of the pot). Add the dried savory as well. Stir well to coat with the rest of the ingredients, and let cook for a few minutes until the cabbage wilts down a bit.cabbage + 1 teaspoon dry savory
- Add the rest of the cabbage, stir again, and add just a little water, about 50 ml/ scant ยผ cup.
- Simmer: Stir again, cover very tightly and cook on medium-low heat for about 30 minutes or until the cabbage is tender.
- Stir a few times in between, but do it quickly and cover again immediately to prevent losing too much steam from the pot. The cabbage should stew in its liquid, and it will not be too bad if it catches slightly at the bottom of the pot (but only slightly). That makes the stewed cabbage even sweeter and tastier.
- Adjust the taste with salt and pepper. Add 1 to 2 teaspoons of red wine vinegar for a fruitier taste. Sprinkle with the chopped parsley and serve.fine sea salt and ground black pepper + 1-2 teaspoons red wine vinegar + 1 small bunch of parsley
- The dish can be easily reheated (Note 2).
Notes
- Cabbage type: You can use a round head of white cabbage or sweetheart cabbage. If using sweetheart cabbage, start checking if it's done 5-10 minutes earlier.
- Make in advance: It's a good idea to make the cabbage stew one day in advance; it tastes even better once reheated.
Adina v says
Hi. Try without sugar, but when the cabbage is 1/2 cooked add a grated apple. (Grated on a large grater, the apple must be a sour hard variety, skin included)
Kimberly @ The Daring Gourmet says
What a wonderful way to prepare cabbage, I've no doubt I would really enjoy this! My 4 year old daughter would love this too (she even loves sauerkraut!) but my 6 year old son - forget it. It would be torture trying to get him to eat cabbage! I'm hoping one day he'll see the light and I just keep trying too ๐
amrita says
Hey dear...Thanks for sharing this Traditional Romanian Dish...This dish looks pretty similar to our Indian Cuisine except one or two ingredients..
Rosa says
Hi Adina! What a great dish! Don't give up on your kids trying it. Keep re-introducing it ever so often. I do this with my kids and certain dishes that they didn't eat before, they eat now. ๐
I LOVE THE NEW DESIGN! It feels light and airy and your photos really stand out. Glad to see that you're posting again. ๐
Denise Browning says
Love flavorful vegetarian dishes. This looks simply fantastic! -- and its is low carb. ๐ Congrats on the new blog design. So beautiful!
Sissi says
Adina, it looks fabulous. I can understand why you thought it was easy.... this is what I'm thinking now but I know that such recipes are very tricky and easy to spoil by an unexperienced cook. I'm still very tempted to try it!
Marvellina Goh says
Wow...another idea for cooking cabbage! My kids love them stewed like the way you do it. By the way, just want to let you know that I haven't been receiving your email updates for a while, I'm not sure what's going on. But loving your new layout!
Evi @ greenevi says
First of all I have to say I absolutely love your new design, it's simply beautiful!
And so is this delicious cabbage dish, it sounds amazing, I can't wait to try it. Pinned ๐
Brie says
Another gorgeous and colorful veggie dish! Can't wait to try this one especially with all the cabbage on sale this month. Don't worry about the kids, I hated cabbage as a child and now I'll happily eat it cooked or raw ๐
Angie@Angie's Recipes says
It turned out really appetizing. I love the colour and bet it tastes great too. Thanks for the share, Adina.